Stuffed Greek Leg of Lamb

01Method

1. 1

   Heat the oven to 350°F (175°C).

2. 2

   Lay the butterflied lamb flat with the interior side facing up. Brush the surface with olive oil, then scatter the oregano and basil across it. Distribute the artichoke hearts, feta, sun-dried tomatoes, and garlic evenly over the surface. Season with salt and pepper.

3. 3

   Tightly roll the lamb around the filling and tie it at intervals with kitchen twine to hold its shape. Wrap the roll in aluminum foil and set it in a roasting dish.

4. 4

   Roast in the oven until an instant-read thermometer inserted into the thickest part registers 150°F (65°C) for medium doneness, approximately 90 minutes, adjusting for your preferred level. Transfer to a warm spot and allow to rest for 10 minutes before slicing. Spoon the reserved pan drippings over the meat when serving.